Name: Roasted Carrots with Candied Pecans and Goat Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Contemporary American
Ingredients: 1½ lbs carrots, peeled and cut into uniform sticks or diagonals; 2 tbsp olive oil; ½ tsp salt; ¼ tsp black pepper; 2 tbsp brown sugar; 2 tbsp unsalted butter; ¾ cup pecans (halved or chopped); 4 oz goat cheese, crumbled; Fresh herbs (optional – thyme or parsley) for garnish

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This dish brings together sweet, savory, creamy, and crunchy in the most effortless way. Roasted carrots develop a caramelized richness in the oven, while candied pecans add a toasty sweetness and crunch. Topped with creamy goat cheese, this recipe becomes a standout side dish that’s elegant enough for entertaining but easy enough for any day of the week.

Why You’ll Love This Recipe

I love how this recipe balances bold flavors with a simple preparation. The natural sweetness of roasted carrots pairs perfectly with the buttery crunch of candied pecans, and the tangy goat cheese brings everything together. It feels gourmet without requiring much effort. Plus, it’s a great way to dress up an everyday vegetable for holidays, dinner parties, or just when I want something a little special on my plate. Roasted Carrots with Candied Pecans and Goat Cheese

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Carrots (peeled and cut into uniform sticks or diagonals)
Olive oil
Salt
Black pepper
Brown sugar
Butter
Pecans (halved or chopped)
Goat cheese (crumbled)
Fresh herbs (optional, such as thyme or parsley for garnish)

Directions

I preheat the oven to 400°F and line a baking sheet with parchment paper.
I toss the carrots with olive oil, salt, and pepper, then spread them out evenly on the baking sheet.
I roast the carrots for about 25–30 minutes, flipping halfway, until they’re golden and tender with crisp edges.
While the carrots roast, I make the candied pecans by melting butter in a skillet over medium heat. I stir in the brown sugar until it dissolves, then add the pecans and cook for a few minutes until they’re coated and sticky. I let them cool on parchment so they crisp up.
Once the carrots are roasted, I arrange them on a serving platter, sprinkle over the candied pecans, and crumble goat cheese on top.
For a finishing touch, I add a sprinkle of fresh herbs before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 30 minutes to cook, so I usually have it ready in 40 minutes or less.

Variations

Sometimes I swap the goat cheese for feta if I want a saltier bite. I’ve also added a drizzle of honey or balsamic glaze on top for extra flavor. If I don’t have pecans, I use walnuts or almonds. And for a spiced version, I mix a pinch of cinnamon or cumin into the roasted carrots.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F until heated through. I usually store the candied pecans separately if I want them to stay crunchy and add them just before serving again. Roasted Carrots with Candied Pecans and Goat Cheese

FAQs

Can I make this dish ahead of time?

Yes, I often roast the carrots and candy the pecans ahead of time. I store everything separately and assemble just before serving for the best texture and flavor.

What type of goat cheese works best?

I like to use soft, fresh goat cheese that crumbles easily. Flavored varieties like herb or honey goat cheese also work well depending on what I’m going for.

Can I use baby carrots?

I can, but I prefer whole carrots sliced evenly since they roast more evenly and develop better caramelization. Baby carrots tend to steam more than roast.

How do I keep the candied pecans from getting sticky?

I let them cool completely on parchment after cooking. That helps them set properly and keeps them from clumping or staying too sticky.

Is this dish good served cold?

Yes, it can be served at room temperature or cold. I just make sure to assemble it fresh before serving so the textures and flavors stay balanced.

Conclusion

Roasted carrots with candied pecans and goat cheese is one of those side dishes I turn to when I want something that looks impressive but takes very little effort. The combination of sweet, savory, and tangy flavors always wins people over, and it goes with everything from roasted meats to grain bowls. It’s a recipe I find myself making again and again.